Trying to eat better means expanding the grains that are used. I have always absolutely loved barley. This soup is amazingly delicious. It is super quick and is cooked all in one pot - who doesn't love an easy dinner clean up? Give this soup a shot - especially if you're experiencing temperatures that are less than your age. It's 16 degrees here this morning - thank goodness I have my soup packed and ready to go.
Ingredients
8 ounces sirloin steak, trimmed and cut into bite-size pieces
1/2 teaspoon freshly ground pepper, divided
4 teaspoons extra-virgin olive oil, divided
1 medium onion, chopped
1 large stalk celery, sliced
1 large carrot, sliced
2 tablespoons tomato paste
1 tablespoon chopped fresh thyme
3/4 cup quick-cooking barley
4 cups reduced-sodium beef broth
1 cup water
1/4 teaspoon salt
1-2 teaspoons red-wine vinegar
Directions
Sprinkle steak with 1/4 teaspoon pepper. Heat 2 teaspoons oil in a Dutch oven over medium heat. Add the steak and cook, stirring often, until browned on all sides, about 2 minutes. Transfer to a bowl.
Add the remaining 2 teaspoons oil, onion and celery to the pot and cook, stirring, until beginning to soften, about 2 minutes. Add carrot and cook, stirring, for 2 minutes more. Add tomato paste and thyme and cook, stirring, until the vegetables are coated with the tomato paste and are beginning to brown, 1 to 2 minutes.
Add barley, broth, water, salt and the remaining 1/4 teaspoon pepper; bring to a simmer. Reduce heat to maintain a simmer; cook until the barley is tender, about 15 minutes. Return the beef and any accumulated juice to the pot and heat through, 1 to 2 minutes. Remove from the heat; stir in vinegar to taste.
Remember the Sweet Potato Skillet a few nights ago that was a disaster? I was worried about last night's dinner because it came from the same exact cookbook. I get the whole try, try again theory when something doesn't work, but I was cautious and even thought about changing to something different. As I looked at the recipe, parts of it just didn't seem to make sense to me. I questioned my instincts, but as I cooked, I decided to trust my instincts and change the recipe. I am VERY glad that I did. The recipe that follows contains my adapted version. I wanted something to go along side it - something to soak up all the liquid. I knew exactly the recipe, soft garlic knots, and it came from none other than Annie's Eats. I love Annie's blog. I could sit and read it for hours - I may have done that before. The rolls definitely did not disappoint and Annie's step by step directions were great.
Now for the good cause behind this soup which by lucky coincidence was already planned. Branny Boils Over is holding a Charity Souper Bowl that benefits the ASPCA. For every soup recipe that is entered, she will donate a dollar. And how could you look at this face...
and not do something that benefits animals? This is Duke. Duke is an English mastiff. We call him our Jamaica baby, because we were on our honeymoon when he was born. I have never had a dog before Duke - I figured I'd start out small...haha, right. Actually, it was a case of my husband missing dogs, us going to a local pet store to kill some time before a movie, and before we knew it we were seriously considering playing with one of them. We, or rather I, knew that if we went into the puppy play center, that it was done. We were going to own a dog. We never ended up seeing the movie that night. We had a new addition to the family to take care of. Having come from a family that only had fish, frogs, and a rabbit, I had no idea what was in store for me. The massive amounts of drool, the horribly loud snores, hours of training and buying several types of dog food because the spoiled thing will only eat dry food with wet food mixed in. I also didn't expect the loyalty, love, and protection that he provides. Here you go Duke, this one's for you, pal!
Thank you, Branny for encouraging participation for this wonderful cause!
Veggie Beef Skillet Soup
Ingredients
1 pound skillet steak
1 tablespoon olive oil
1 small onion, diced
4 celery stalks, washed and chopped
3 carrots, washed, peeled, and chopped
1 chopped green pepper
2 cups beef broth
1 can whole tomatoes with juices
1/3 cup ketchup
2 teaspoons Worcestershire sauce
2 teaspoons balsamic vinegar
1/4 cup parsley
Directions
1.) Brown steak in large skillet over medium-high heat, stirring to break up the meat. Set aside on plate. Add oil, chopped carrots, celery, and onions to skillet; stir and cook vegetables until soft and tender.
2.) Add beef, broth, tomatoes, ketchup, Worcestershire sauce, vinegar and bring to boil. Reduce heat, cover and simmer for 20 minutes. Remove from heat; cover and let stand 5 minutes. Stir in parsley before serving.
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